Related Articles

The article offers information on the trends in serving delicatessens among food service operators in the U.S. David Martin, senior director of culinary services and executive chef for Sodexo's healthcare division, sees the deli business steadily trending toward more paninis and half sandwiches....

The article features Jon Lewis, director of dining at Ball State University in Muncie, Indiana. He has improved food service at the university by implementing the Remarkable Service Program which recognizes outstanding employees and empowering them with new meal plans. Lewis increased...

The article highlights the views of Mike Matthies, director of strategic planning at Webb Design, on the significant role of technology in reaching younger customers in the food service sector. In terms of menu boards, Matthies says that digital is the wave of the future, especially in college...

Reports on the move of the University of Western Ontario (UWO) in London to brand its healthy food offerings and add new fruit and vegetable items as of July 2004. Percentage increase in the company's grab-and-go sales due to the branding; Brand name adopted by UWO for its offerings; Fruits and...

The article offers value proposition categories of meal plans and dining programs offered by colleges and universities. The consumption driven dining programs are defined by how much food is consumed including all-you-care-to-eat venues and programs that offer a certain number of meals per week....

The article offers information on several food service ideas used by several foodservice directors in the U.S. Diane Nicholls served hot dogs for lunch to celebrate the first Red Sox home game of the season and advertise the promotion on the menu, eventually getting the kids involved. To get...

Focuses on the different chicken menu applications used by food service operators in the U.S. Menu design prepared by Frank Cirillo for the Cathedral Preparatory School at Erie, Pennsylvania; Development of new chicken recipes by Beth Gallagher at the York Hospital in York, Maine; Food service...

The article reports on the move of the in-house food service operation at Wright State University in Dayton, Ohio to launched a dollar menu at its Grill On the Barbie station in the school's Union Market food court. The dollar menu includes 99-cent mini-burgers, five chicken nuggets, a chicken...

The article discusses re-inventing catering menus and food preparation to accommodate slashed budgets due to the recession. University of New Hampshire's Director of culinary services Ralph Coughenour reports that their school catering business is down by 30%. To survive, they re-engineered...